Sunday, May 11

Do you tofu? I do.

Tofu. Is there another food so misunderstood, so unjustly maligned?

Some people don't simply dislike tofu, they hate it. Why? Here's my theory about tofu antipathy: It's not the taste (there isn't any; it takes on the flavors of other ingredients), or the texture (there are many different ones to choose from), or the price (it's not expensive).

It's because of Tofurky.

Tofurky is a mock-turkey eaten as a vegetarian alternative to turkey. Look at it. Does that look like turkey to you? I mean, it actually comes in a box.

Of course, with a little creativity, you could make it look more like a turkey.

I guess it's not only Tofurky, though; it's all those meat wanna-be tofu products that have ruined it for tofu. What's the point of tofu sausage or tofu bacon? They aren't fooling anyone.

These imposters have made it too easy to poke fun at tofu and dismiss it as "weird." It's not. It's good. Really. And good for you too. Tofu is rich in calcium, protein, iron, and isoflavones, which may help prevent osteoporosis as well as preserve already osteoporotic bones.

Firm tofu (and extra-firm) is dense and holds less water than other types, so it's ideal for sauteing and grilling because it maintains its shape. Usually you have to place the tofu between two sheets of paper towels and place a heavy object like a pan on top to squeeze the water out. Most extra firm tofu, however, has so little water that just patting it dry is sufficient. Try it in salads, sandwiches, and stir-fries.

Soft tofu is great for blending. Use it in soups, dressing, or sauces.

Silken tofu has a soft, creamy texture and also works well in blended dishes such as purees and desserts such as puddings.

My favorite brand, Trader Joe’s Super Firm Extra High Protein Organic Tofu, has a whopping 14 grams of soy protein and only 100 calories per serving. I really love it with string beans and Thai peanut butter sauce, which is faster to make than ordering take-out. That's why I'm sending it to a new blogger friend, the delightful Rita of Mochachocolata-Rita for her Chinese Take-Out Party. The longest part is the rice, but you could make it ahead of time, use a quick cooking rice, or even make it the microwave. The rest of the meal takes about 15 minutes.

Bring a large pot of water to a boil. Cook string beans for two minutes. Drain and plunge into a bowl of ice water to stop the cooking and retain their vibrant green color. After 1-2 minutes, drain and pat dry. Set aside.

To cook tofu, add 1 teaspoon sesame oil to a large non-stick skillet. Add tofu and saute over medium-high for 7-10 minutes, or until lightly golden and crispy.

To make the sauce, combine all ingredients in a bowl, and whisk until nearly smooth (the pb is chunky, after all).

In a medium pot, add the peanut butter sauce and cook over medium heat for 3-5 minutes, until bubbly. Lower the heat, and continue cooking until sauce begins to thicken. Add the cooked string beans to the skillet with the tofu, then pour the sauce on top. Mix well and cook over a low heat for 2-3 minutes, or until the sauce clings to the tofu and vegetables.

Serve over brown rice, and top with chopped peanuts. Garnish with toasted shredded coconut and fresh cilantro, if desired.

Note: Many women are concerned about eating tofu or other soy products for fear that the isoflavones, which can mimic the action of natural estrogens, might lead to cancer. This is complicated. There is no conclusive evidence that shows soy causes cancer. In fact some studies have suggested that soy may reduce a women's risk for some cancers, such as ovarian, while others have suggested a diet very high in soy may increase a woman's risk for some cancers, such as breast cancer. If you have concerns about soy, especially if you have/have had breast cancer or are on hormone replacement therapy, then you should discuss it with your doctor.

Your tofu dish looks fantastic. Thanks for the nice comments about my stir-fried tofu, but truly it was easy when I did what Mark Bittman suggested! I can tell I'm a committed tofu cook now. I even have another package in my fridge already!

Tofurkey, I thought someone made up that word first time I heard it, till I acutally saw it in the store... I was one of those Tofu haters, till I tried a scrambled tofu dish, still not a big fan, but won't use the word "hate" anymore.... :) That dish looks beautiful, can I use chicken instead of tofu? :)

I love tofu too, but in the interest of complete information, it might be prudent to mention that like anything else, to much tofu is bad - I know many vegetarians who literally consume five or six servings of soy products a day, which negatively affects your thyroid and imparts a fair amount of hormones that leave people who gorge on this favorite meat replacement open to cumulative estrogenic effects. This can up your chances of developing breast cancer and thyroid problems, among other things.

So while tofu is mega yum, like everything else, moderation and a balanced diet is key!

I've never heard of Tofurkey before ! It's just incredible...! I admitt, I'm not a tofu-addict... maybe beacause of the texture (so strange doesn't it?).But I'm sure that your dish is delicious, with peanuts...wow! And I think that one day, I should try to cook it !So thank you for this recipe !

This looks delicious! Peanut butter and tofu are such a natural pairing...when I was desperate in college I would have a bowl of rice with raw tofu and a good hunk of peanut butter. Trust me, compared to the alternatives it was divine.

I find the key to good tofu is a combination of texture and altering people's expectations. If it's soft and mushy, and you're hoping for something like chicken, disappointment is inevitable. But with a crisp crust and the knowledge that it's a whole new food group, possibilities are endless!

And just for the record, I make a stellar tofurkey. The trick is, obviously, to avoid the store-bought atrocities. Look for a recipe from me circa late November...

I'm a tofu fan,tofu is super delicious when its cooked with a lot of herbs, but tofurkey? I dont think you should make "meat" out of tofu, just leave it as it is, it has already a special taste.btw your dish look so yummy :)

I don't tofu. But only because I guess is not a highly consumed product over here, well maybe vegetarians do. I'm not vegetarian but open to eat anything that's high quality and healthy, so I will look for some and try it!

I fear that you can put me in the no-tofu column, Susan. I will eat it, reluctantly, when someone else wants it--usually when we're ordering lots of dishes in a Chinese restaurant. But when the best thing that can be said for a food item flavorwise is that it readily takes on all kinds of flavors from other foods, that doesn't have me saying, "Boy, oh, boy, I could sure go for a mess of tofu right about now."

All that said, this dish looks lovely, Susan, and sautéing the tofu in sesame oil supplies a nice flavor to it, I'm sure.

It's not that I really dislike it but up till now I haven't eaten it prepared in a delicious way. BUT I happen to have a packet in my fridge because a while back I thought I had to be able to a good tasting dish. I think I found the dish I want to make :) Will try your recipe...

I most certainly do do tofu. There's very little variety in the shops were I live though. Silken is all I've been able to find and I far prefer the firm stuff. I make do though! Love the sound of this dish.

OK - this is weird.... Just last night I was craving tofu. And, here you are! Honestly, this is wild. Thank you for posting this recipe & linking us up to Kalyn. I completely know what you're talking about when you say people "hate" tofu because I was one of those people until Alfredo started taking me to a veggie Chinese restaurant while we were dating.... you see what love can do to a person!

I like this post Susan but one of my problems with Tofu is that it is a "processed food". Other than it being from soy it is not like anything alive or growing that I have ever seen! I definitely agree that if you are going to eat it eat it in moderation!

I have always been afraid of cooking with tofu. I have tried it once or twice years ago already prepared and liked it. But I have never seen an easy recipe that uses it...Until now. You really made this dish sound and look delicious. I really would like to try it. Although I can't do spicy. Would it be ok to leave out the spicy ingredients? what could I substitute so its not so bland?

For me, the texture is always what has freaked me out about tofu. It kinda looks like a sponge... but I'll give it a try! Have you ever made your own curry powder? It is totally on my list of experiments in which to engage.

I am not a big fan of tofu. I think it's mostly the taste of it that I have a problem with. Just doesn't taste right to me. But I guess it's all a matter of taste:) Your dish looks delicious nonetheless.

The tofurkey is a killer...with wings Susan?? Ha ha!!No, sadly I don't tofu but I cottage cheesy; do I get marks for that? We get imported silken tofu here, but I'm too chciken to try it. That said, your dish is enticing; you always make it look & sound SO GOOD!! Got a small little award lined up for you Mrs Dermadoc!!!Cheers

I love tofu, especially in curries and Asian stir-fry, as it soaks up the flavor of everything around it. I find that if I just don't tell people what I'm serving, they love tofu -- they just don't love the idea of tofu. Go figure.

I make a veggie lasagna with silken tofu: it gets mixed into the ricotta layer. I usually eyeball the quantities, but it's about half ricotta and half tofu. After the lasagna is cooked, you can barely tell the tofu is there. It's a good way to bump up the protein of a veggie lasagna.

For me, tofu is one of those things like fresh mozzarella--the first time you have it, you don't really "get" it--but once you learn what flavors to pair with it, it can be a force to be reckoned with!

Tofu eaten occasionally isn't likely to do great harm, but non-fermented soy products are believed to inhibit the bodies ability to incorporate essential nutrients. I think paneer cheese, or tempeh, depending on your tastes, is a wiser alternative.

Sally Fallon has the nitty gritty details here and a google search will yield other articles besides.

Alright, I am so totally into food pretending to be meat. I just made fake shrimp--so way pro-tofurky. But, I had to comment to mention that Jen at Modern Beet just made homemade tofu. I thought it was so cool, it needed a plug.

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I love tofu, plain one in cooking, smoked in sandwiches... I did not eat it for a long time, till I discovered it again here in UK.

By the way, amazing post on exercising, I did run today again, after couple of weeks of break... and I feel great :) Tomorrow will be the hardest day... but hopefully running will start being my habit again... maybe even faster than in 3 weeks.

Like the tofurkey theory - I see tofu as a bit of chameleon and find people's dislike of if strange because it has so many guises. I do prefer firm tofu (except unseasoned in a sandwich as was once served to me on an airplane) and though I am not keen on faux meat, the pic of a tofu hog's head in the Book of Tofu inspired a vegetarian version of a hog's head one year (made of nut roast and pastry rather than tofu)

Are you anti-tofurky people kidding??! It's the best stuff ever! I actually needed a real knife to "carve" it! Don't be too proud of a foodie to give this product its props.. I love the natural and everything but I don't know what I'd do without products like this.. I didn't care for tofu until I had this and realized what truly could be done with it. And yes damnit there should be fake meat! Some of us are only bleeding heart vegs, not ones who don't like meat!

But I digress.. your recipe looks great, I actually don't care for the texture of fried tofu.. my theory is that the crust locks out most of the flavor, so that it doesn't absorb as it does in its softer taste.. at least that's what it tastes like when I have it. But I may try this with simmered or marinated tofu.